Tasty Mystery Baskets of Clips

and burning in some places.

This is not just about cooking for the judges.

Anybody would want to have that.

You truly made a completely soulful dish

and I know your grandmother is proud of you for that.

You also have to think about conceptually

because this is the last immunity of this season.

I can really tell that it meant a lot to you.

But this one, even more so.

and thrilled about that moment,

Buddha's individually when I tasted the stuff,

The objective is figuring out

and served it with a Danish-style

I'm going to make this Low Country crab rice

"my dad would be proud, the ancestors would be proud,"

and my mom should be really proud,

Dawn, you want to come with us?

I thought I had my happy face on.

and-- you know, and you can get everything in one bite.

-Jae, tell us a little bit-- -Oh, my God--

-Hi, Luke. -Hey, Luke.

My initial idea right now is like the fish

that simple but so damn good was Damarr.

and the sauces tied it all together.

LUKE: Now we're top seven.

-Really, really good. -I love that.

Born and raised here

You know, chefs, when we go out and we get experience

but she would always get done up

I want to see more of this food in your elimination challenges.

Every day is not a great day,

TOM: Best part of the meatloaf is the crust, right?

This is a guy that he was.

BUDDHA: I had a great time.

-I did not. -Oh, it's amazing.

-Hello, great to see you. -Pleasure,

Last time I went to go see her

I have prepared some crab rice and oyster gravy.

So, it just meant that her rice was really wet.

But there was just one dish

I lost my grandma last year.

-Hi, councilwoman, how are you? -Nice to see y'all.

is what was able to be preserved in the early 2000s.

Coming through. Hot.

of what my people are able to do here,

we're putting on a fundraiser

that was very special.

and now we have to send someone home.

I'm proud to have done this, though, with you guys.

is easy because they never are.

That's how I like to cook.

just to bring some flavor to-- and some cohesiveness, right?

and I still haven't figured this out.

was the most flawed out of anything that I've tasted today.

getting the kind of crispy crab rice pieces.

My brows are burning.

to create a monochromatic vegetarian dish.

They would heat the blade of the garden tool

that I'll be putting on the plate.

but for all the love that's being shared here.

-Hi, Nick. -What's going on?

-It's the illusion of health. -That extra nutrition.

and also cauliflower for the rice.

Juneteenth is a celebration

-Yes, yes. -TOM: There wasn't a bad dish.

that they put on meat, fish and vegetables.

Now can he cook his way back?

I have felt amazing before a challenge and not done well.

How is it tasting over there, Jae?

I didn't know you were coming back that quick.

Welcome. Thank you. Welcome.

I was an extremely picky eater as a kid.

but also to showcase this part of history

-Are you going to be okay? -Yeah. I burned the hoecakes.

You were standing on a lot of shoulders, you know?

And such brightness from that pineapple salsa,

What was in the sambal?

In Southern cuisine, when the greens hit the corn bread,

the same color on a dish.

But there can only be one winner

Just melting in my mouth.

when you talk about this dish, and the memories of your mother.

I've eaten a lot of meat since I've been here in Houston.